Parsnips resembles and is a member of the carrot family, but less firm. They have a white-creamy skin and have a strong anise flavour. Parsnip is a native European vegetable and is not grown in warm climates, since frost is necessary to develop their flavour.
The parsnip, botanically-known as Pastinaca sativum, is a starchy root vegetable resembling an overgrown ivory-skinned carrot. Parsnips grew wild in Europe and were considered a luxury item for the aristocracy in ancient Rome. Although starchy like a potato, the parsnip is considered nutritionally superior. In days of old, before potatoes were deemed edible, the parsnip was prized not only for its long storage life, but also for its sweet, nutty taste and nutritional value.
Serving size: 100 grams
Protein: 1 gram
Fat: 0.1 grams
Carbohydrate: 17 grams
Dietary Fiber : 4 grams
Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value. Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.